These cupcakes are to dieeee forrrrr. I don't remember how I came across this Pillsbury recipe, but I always figure a dessert with chocolate and peanut butter must be good. Well that's an understatement for these delicious cupcakes. They are rich, decadent, and full of flavor, fulfilling your chocolate, peanut butter, and cake cravings all in one. These are so good, in fact, that you don't even notice that they are a slightly healthier version of the original recipe.
And while these cupcakes don't have any frosting (usually my favorite part), you certainly won't miss it. But if you absolutely insist on eating your cake with frosting, I would imagine a chocolate fudge frosting would pair perfectly with these cakes (side note: I would fold the chips into the batter if you plan on frosting these cupcakes). Make these cupcakes once and they'll definitely be a new favorite of yours.
|Chocolate Peanut Butter Layered Cupcakes from Pillsbury|
Chocolate Peanut Butter Cupcakes
1 1/2 cups all-purpose flour
1/3 cup cocoa powder
1 cup packed light brown sugar
1 tsp baking soda
1/4 tsp salt
1/3 cup unsweetened applesauce
1 cup water
1 Tbsp white vinegar
1/2 tsp vanilla extract
1 8-ounce package low fat cream cheese, softened
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup powdered sugar
1/4 cup peanut butter chips
1/4 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Line 18 muffin cups with paper liners.
In a large mixing bowl, combine flour, cocoa, brown sugar, soda, and salt. Add applesauce, water, vinegar, and vanilla extract; mix until combined, careful not to over-mix.
In another large bowl, beat egg, cream cheese, peanut butter, and granulated sugar with electric mixer until smooth. Add powdered sugar and mix until creamy.
Spoon 1 Tbsp chocolate batter into each muffin cup. Spoon 1 Tbsp peanut butter batter on top. Repeat layers. Sprinkle peanut butter chips and chocolate chips over top of each cupcake.
Bake 25 minutes, or until toothpick inserted in center comes out clean. Do not overbake! Cool in pan for 10 minutes, then remove to wire racks to cool. Serve warm or room temperature.
-Easy to transport
-Easy to make
-Quick clean up
-Takes 1 1/2 hours to prepare, assemble, and bake
Overall Rating: 4.5 out of 5